Spaghetti Squash Gratin Recipe

by katerina on September 21, 2009

I love Fall, and I love squash. I actually really like spaghetti squash, but I realized I have never posted a spaghetti squash recipe on the blog before. I have mentioned it in passing a couple of times, but no actual recipes.

I think that is because usually I bake or microwave spaghetti squash, toss it with salt and pepper, and serve some curry or stew on top so the squash is merely a vessel. However, since this was my first winter squash of the year I wanted to do something interesting.

So here is an idea for a spaghetti squash recipe that will please everyone. Call it a squash gratin, or a squash casserole if you prefer. This recipe can be made ahead or even reheated the next day as it makes great leftovers. I think you could make this healthier if you wanted too by reducing the sour cream. Next time I think I am going to mix in some curry powder. If you like this post, don’t forget to sign up to get all my recipes by email or via rss.

Spaghetti Squash Gratin

Cook spaghetti squash. (You can do this lots of ways, I poked it all over with a fork and bake it at 400F for 1 hour.) Preheat oven to 400F. Remove seeds from squash. Scrape squash strands into a mixing bowl and discard skin. Toss with chives, sour cream, half of the cheese, and lots of salt and pepper. Pour into a baking dish, sprinkle with cheese and bake for 30 minutes. If not browned on top, turn on broiler and broil until browned. Watch closely. Allow to cool for a few minutes before serving. (This reheats well, we ate it again the next night.)

I made this delicious squash recipe today – well kinda! I purchased a spaghetti squash and didn't know how I was going to prepare it. So, I got on line and found this great recipe. Well, I didn't have the exact ingredients, so I used parmesan cheese and dried onions as the substitute for what the recipe called for. I loved it! Can't wait to try the real recipe!

Made this tonight for dinner and it turned out great! I served it as it with some tomato basil sauce on the side, the hubs ate half the dish, he thought it tasted similar to alfredo! Will definitely make again =)

Made this for lunch today. So scrumptious. I used Parmesan cheese instead of Romano and I added mozzarella and smoked provolone to the top. I also mixed in some minced garlic. To top it off, I added some buttered bread cubes. I served it with some fresh tomato slices! The hubby and kiddos loved it!

Made this tonight – WOW!! Thanks for this great recipe – I have definitely saved it. One thing to note: as spaghetti squash can come in varying sizes, the sour cream amount can be varied. The squash I had was rather small so the sour cream could be cut down a little bit (but not the cheese! never enough cheese!)… I would think a cup of sour cream would be good for a medium to large size squash, but that also depends on taste! (I happen to love the taste of spaghetti squash on its own as well). We both LOVED this dish – thanks!

Finally, a spag squash my daughter likes! I’ve made variations on this, one with leftover steamed shrimp, diced, and Old Bay Seasoning instead of chives, and once with cooked bulk turkey sausage and sage or Italian seasonings instead of chives. Both were fabulous, as is the original. I sometimes microwave the pierced spag squash instead of baking, especially on warm days.

Wow, this was great. Thank you for a new favorite. I used Dublin cheese, garlic, and a little Spike. I ate a double batch in three days by myself. I made it again tonight and used fat free sour cream this time. It was also fantastic. What a great way to get a low carb kind of cheesy dish. YUM!

Wow…just made this last night and it was quite yummy. Interestingly, the taste was slightly on the “sweet” side. No complaints, however, as it was delicious. In reading the previous comments, I’m excited to try some of the variations. I have always liked spaghetti squash, but never felt I did it justice. Thanks very much!

This sounds fabulous! Where I live, you can’t get spaghetti squash in the winter and obviously it’s not “garden season” here in Nebraska. Lol. To use spaghetti or fettuccini, how much would you estimate to use? (Homemade pasta, of course. )